Name: Mediterranean Vegetables and Tuna Steak Parcels
Yield: 2
Ingredients: 100 g PURE SPREAD; 2 TUNA STEAKS; 1 MEDIUM RED ONION (CUT INTO 8 WEDGES THROUGH ROOT); ½ A RED AND YELLOW PEPPER (DESEEDED AND CUT INTO CHUNKS); 1 CAN BORLOTTI OR CANNELLINI BEANS (DRAINED AND RINSED); 25 g PITTED BLACK OLIVES (CHOPPED); 2 tbsp FRESH BASIL LEAVES (CHOPPED); FRESHLY GROUND BLACK PEPPER TO SEASON; 1 tsp TOMATO PUREE

100 g PURE SPREAD

2 TUNA STEAKS

1 MEDIUM RED ONION (CUT INTO 8 WEDGES THROUGH ROOT)

½ A RED AND YELLOW PEPPER (DESEEDED AND CUT INTO CHUNKS)

1 CAN BORLOTTI OR CANNELLINI BEANS (DRAINED AND RINSED)

25 g PITTED BLACK OLIVES (CHOPPED)

2 tbsp FRESH BASIL LEAVES (CHOPPED)

FRESHLY GROUND BLACK PEPPER TO SEASON

1 tsp TOMATO PUREE

Preheat oven to 190°C/gas mark 5.

Simply combine all the ingredients together in a bowl.

Cut the baking parchment or tinfoil into 2 squares large enough to hold the vegetables and tuna steak.

Place the peppers, red onions and beans into the middle of the baking parchment or tinfoil.

Dot over half of the Pure Olive spread and place the tuna steaks on the top of the vegetables.

Spread the remaining Pure Olive spread over the tuna steaks.

Fold up the baking parchment or tinfoil to create a sealed parcel.

Place the parcels on a baking sheet and bake in the oven for 30 minutes until the tuna is cooked.

Tips: Can be cooked on a barbeque if wrapped in tinfoil